Seedy Hamburger Buns
6 Buns
These are soft buns with lots of flavor and are very quick and easy to make. They make great burgers and pulled pork sandwiches.The recipe for these buns is featured in King Arthur Flour's July catalog. Trust have to try it.
  • ¾ cup (6 ounces) lukewarm water
  • 1 large egg
  • 2 tablespoons (7/8 ounce) butter or oil
  • 2 tablespoons (7/8 ounce) sugar
  • 2 tablespoons (1 ounce) King Arthur's Everything Bread and Bagel Topping (I didn't use this)
  • 2 teaspoons instant yeast
  • 1 teaspoon salt
  • 1 teaspoon onion powder (optional)
  • 2-3/4 cups all-purpose flour
  • 2 tablespoons King Arthur Artisan Bread Topping*** or a mixture of sesame and poppy seeds
  • 1 large egg white
  1. Combine all of the dough ingredients and mix and knead them by hand, mixer or bread machine, to make a soft dough. I mixed the ingredients in my large mixer bowl with the paddle attachment and then switched to the dough hook. Knead the dough for 4-5 minutes.
  2. Place the dough in a lightly greased bowl, cover, and let it rise in a warm place for an hour, until it's almost doubled in size.
  3. Turn the dough out onto a lightly greased surface, flatten it slightly, and divid it into 6 pieces, each weighing about 3-1/2 ounces. Form each piece into a ball.
  4. Place the balls onto a baking sheet lined with a silpat or parchment, or into the greased cups of a hamburger bun pan, flattening gently. Cover and let rise until the buns have doubled in size. Toward the end of the rising time, preheat the oven to 375 degrees.
  5. Bake the buns for 10 minutes. Remove them from the oven, brush lightly with beaten egg white, and sprinkle with seed topping. Do this quickly or the seeds won't stick.
  6. Return the buns to the oven and bake for 5 to 8 minutes, until they are golden brown. Remove from the oven and cook on a rack.
***King Arthur's Artisan Bread Topping is a mix of flax, toasted sesame, black caraway, midnight sunflower, poppy and anise seeds. It's a delicious topping for homemade bread.
Recipe by Wives with Knives at